These Halloween cookies are easy to make and fun to eat.
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
2-ounces semisweet chocolate, melted and cooled
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
3 to 5 tablespoons milk
3 cups sifted powdered sugar
Few drops food coloring (if desired)
- In a medium mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds.
- Add the sugar, baking powder, baking soda, and salt. Beat until combined.
- Beat in the egg, melted chocolate, and vanilla.
- Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the chocolate pieces.
- Shape dough into two 12-inch-long-rolls. Wrap rolls in waxed paper; chill in the refrigerator at least 2 hours or up to 24 hours.
- Cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet.
- Bake cookies in a 375°F (190°C) oven about 7 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
- Spoon Decorating Icing into a decorating bag fitted with a writing tip or fluted tip. Pipe icing into various size spiders or other Halloween shapes on cookies. Let cookies stand until icing is set.
- For Decorating Icing: Combine 3 cups sifted powdered sugar and enough milk (about 3 to 5 tablespoons) to make of piping consistency. If desired, stir in a few drops food coloring.
Makes 90 cookies.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.